90+ Cellars Lot 49 Sparkling Rosé

This post was made in partnership with 90+ Cellars. Recipes and ideas are my own.

Here is Southern California, September is a tricky month. While much of the country is starting to get cooler temps and fall into sweater weather, here we get scorching temperatures. Weirdly, if you journey into the mountains, barely an hour away, the apple farms are heavy with fruit ready to be picked; there’s a bit of a disconnect. But that means we can continue to savor summer just a little bit longer and make some cocktail and wine choices that transition between these two seasons nicely.

Today we’ve partnered with 90+ Cellars to show you how you can meld a summery, sparkling rosé wine with fresh Autumn apples. It’s what to make when you’ve over-picked at the orchard and bought way too much cider.

The 90+ Cellars Lot 49 Sparkling Rosé is made from Pinot Noir grapes planted in vineyards throughout the regions of Trentino and Alto Adige in Northern Italy. It is vinified as a dry rosé prior to second fermentation using the Charmat method. What does that mean you ask? The second fermentation happens in a tank as opposed to the wine bottle. This method preserves the flavor and aroma and allows for quicker production, without sacrificing taste. (Throw that fact out at a dinner party!)

With a light bubbliness, aromas of berries and rose, and a slight acidity, pairing with sweet, tart apples is a perfect pair. These three dishes we’ve picked out work as part of an appetizer spread, on their own, or even as part of a larger meal, and they all pair very well with this rosé.

“Holiday entertaining” might still be a few months away, but we think there’s always a reason to celebrate with a party and this transitional time between months, with a few extra hours of sunlight left in the day, is definitely reason enough for us! Now on to the pairings!

To start: Apple Jelly with cured ham and Manchego

An easy and quick appetizer to assemble! On water crackers or bread, layer a piece of cured ham, Manchego cheese, and a dollop of apple jelly. The fattiness of the meat and cheese with the smooth, sweetness of the apple jelly pair are lovely with the small bubbles of the wine.

Palate cleanser: Sweet and Spicy Apple Granita (full recipe below)

Enjoy this cool treat on its own, or between meals as a palate cleanser. Just don’t forget your wine! That acidity in the rosé pairs with the slight acidity found in the apple cider and lemon juice in the granita.

With the main meal: Spiced Apple Chutney (full recipe below)

While a rich, spiced chutney might seem like a heavy match for rosé, the 90+ Cellars Lot 49 Sparkling Rosé lightens the dish up and the spices work really well together. The chutney can be enjoyed on a slice of toasted bread, or alongside a main dish like pork.

Sweet and Spicy Apple Granita

In a medium sized sauce pan, combine all the ingredients and bring to just under a boil. Remove from heat and whisk to combine. Pour into a 9×12 baking pan and place in the freezer. After 30-45 minutes, whisk mixture to break up any ice chunks. Wait one hour and with a fork, scrape through the mixture so that it is chunky. Wait an additional hour and scrape the fork through again, fluffing up the mixture. Freeze until ready to serve.